Cherry Cheesecake Ice-Cream Sammies

Cherry Cheesecake Ice-Cream Sammies

August is notoriously sweltering hot in the low country. For cooks, this means foregoing recipes that use an oven to avoid heating up the house and instead opting for recipes that cool you down. I can think of no better way to cool down in the summer heat than with ice cream.

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Growing up in the south, my mom loved to make us homemade peach ice cream with one of those old fashioned ice-driven churners. The result was loosely churned ice cream with chunks of cold fresh peaches. A perfect treat after playing all day on a long, sticky summer day.

Even today, when my husband and I visit my mother for a summer holiday or gathering, she loves to make ice cream with the same machine–and many times it still includes peaches. So of course when I registered for my wedding, I wanted to include an ice cream maker. I thought it would be so lovely to be able to make my own ice cream at home

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Tips to perfect your own ice cream:

• If you want a more pungent flavor, soak your flavoring in your milk starting the night before you make your ice cream base.

• The difference between this ice cream and others is the larger amount of cream and egg yolks used in the recipe.

• Always temper your eggs to avoid creating scrambled egg ice cream.

• Make sure you completely cool you base in the fridge before you add it to the ice cream maker.

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Cherry Cheesecake Ice Cream Sandwiches

Chocolate Cookies

Ingredients:

• 1 Stick of Butter, softened
• 1/2 Cup of Granulated Sugar
• 1 Large Egg
• 1/4 Teaspoon of Salt
• 1 Teaspoon of Vanilla Extract
• 1/4 Cup of Cocoa Powder
• 1 1/2 Cups of All Propose Flour

Directions:

  1. Beat together butter and sugar until thoroughly combined and continue to beat for another three to four minutes until fluffy.
  2. While beating, combine your remaining dry ingredients in a separate bowl and mix together.
  3. In a small bowl, beat together you extract and egg.
  4. Mix 1/2 of your dry mixture into your butter mixture.
  5. Follow by your adding in your egg mixture, beating until fully combined.
  6. Finish by mixing in your remaining dry mixture.
  7. Shape dough into a disc, cover in plastic wrap and let rest in the fridge for one hour.
  8. On a well floured surface, roll out your chilled dough to an 1/8 inch thickness.
  9. Use your desired cookie cutter to cut out your cookie rounds.
  10. Place all of your cookie rounds on a slip-mat lined cookie sheet.
  11. Let the cookies rest in the fridge for another ten minutes before baking. While the cookies chill, preheat your oven to 350 degrees Fahrenheit.
  12. Bake for 10 minutes or until just done. Let cool completely before using.

Cherry Cheesecake Ice Cream

Ingredients:
• 1 Block of Creamed Cheese, softened
• 1/2 Cup of Granulated Sugar
• 4 Large Egg Yolks
• 1 Cup of Whole Milk
• 2 Cups of Heavy Cream
• 1/2 Teaspoon of Vanilla Extract
• 1/2 Teaspoon of Salt
• 1 Cup of Fresh Cherries, pitted and coarsely chopped

Directions:

  1.  Pour your milk and cream into a large sauce pan and heat over medium heat. Do not let the milk heat over a simmer.
  2. While the milk heats, whisk together cream cheese, granulated sugar, vanilla, salt and egg yolks until thoroughly combined. Continue to beat for an additional one to two minutes until fluffy.
  3. Slowly temper the egg mixture with your warm milk. Start by adding about 1/2 a cup at the time, pouring slowly while you continually whisk by hand.
  4. Once all of the milk has been tempered in, pour the custard back into your saucepan.
  5. Heat over medium and cook the custard, stirring continually. Heat until the custard coats the back of a wooden spoon or is at least doubled in thickness.
  6. Remove from the heat and pour through a fine mesh strainer.
  7. Let the custard cool completely in the fridge before churning, about one hour.
  8. When ready, add the custard to your ice cream maker and churn according to the machines instructions.
  9. Once churned at soft, stir in your cherries.
  10. Place ice cream into a sealable container, and let harden for at least one hour before serving.
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Korean BBQ Bibimbap Bowl

Korean BBQ Bibimbap Bowl

Just a few days ago I posted a recipe on how to cure egg yolks, specifically my style  using Korean Chili Powder.

But, I am confident most of you are like: how in the world can I even use cured egg yolks?

Plenty of ways! The texture is similar to a soft cheese therefore the ideal use is to grate it over a dish. Many chefs love to grate them over fresh pasta.

Since the egg yolks I cured were covered in Korean spices, the best route for these bad boys is a dish with Asian inspiration. My choice? The bibimbap bowl.

Lets start with what a bibimbap bowl actually is. It is a traditional Korean dish and is normally served with a base of rice that is topped with roasted vegetables, meat, a sauce, and an egg. The vegetables can range from carrots to peppers or cucumbers, and the meat is usually beef but can often be another type of protein. As for the sauce, the traditional sauces such as gochujang, soy, and a few others are used. Last, the egg, which is in my opinion the most important part. However the egg is used, it is normally served with a runny yolk, adding a bit extra sauce to the equation. Before the bowl is eaten, all of the ingredients are stirred together. The beauty is, there is no right or wrong way to create a bibimbap.

When I lived in Atlanta there was a local Korean Mexican fusion spot where my husband and I always played weekly trivia. It was through this restaurant that I was introduced to the concept of the bibimpap bowl and many other delicious Korean delicacies. I grew to love kimchi as well. They also offered these amazing Korean barbeque nachos — that I will be recreating for a blog post one day!

Since moving to Savannah from Atlanta I have struggled to find bibimbap bowl as delicious as the one we ate every week at trivia. So when you cant find it, you recreate it.

For this recipe, I forwent the traditional bulgogie, thin marinated slices of grilled beef, for Korean barbeque. My version uses a crock pot, which is by no means traditional or correct, but it is easy and guarantees tender meat.

For the rice, I steamed jasmine rice the day before and pan seared it for a crunchy outer layer.

The vegetables are your choice, but I am partial to bok choy, so that was my green. You can trade out any vegetable in this recipe to what you love or have.

This recipe makes at least four to six bowls depending on how large you prepare them.

Crispy Jasmine Rice

Ingredients:

  • 2 Cup of Jasmine Rice
  • 3 Cups of Water
  • 2 Tablespoons of Sesame Oil
  • 1 Teaspoon of Salt

Directions:

  1. The day before you want to eat your bibimbap bowl prepare your rice.
  2. Rinse your rice under cold water until the water runs clean.
  3. Pour your rice into your rice cooker, and cover with water.
  4. Set the cooker to cook.
  5. Once rice is cooked, store in the fridge in a sealable container.
  6. The day you want to eat the bibimbap bowl, remove rice from fridge.
  7. Heat sesame oil in a medium skillet on medium-high heat.
  8. Once oil is rippling, gently pour in your rice and pack down into a pancake.
  9. Sprinkle over salt.
  10. Let rice cook on one side, without stirring, for approximately four to five minutes.
  11. Flip the rice and cook for the same on the other side.
  12. Serve cooked rice in the bottom of your bibimbap bowl.

Korean Barbeque

Ingredients:

  •  2 1/2 pounds of Beef Roast or Loin
  • 1 Cup of Soy Sauce
  • 2 Cloves of Garlic, minced
  • 1 Teaspoon of Sesame Oil
  • 1/2 Cup of White Rice Wine Vinegar
  • 1 Teaspoon of Fresh Ginger, peeled and grated
  • 1 Teaspoon of Black Pepper
  • 2 Tablespoons of Gochujang (Korean pepper paste)
  • 1/2 Cup of Light Brown Sugar
  • 1 Pear or 1 Kiwi, peeled and diced
  • 1/2 Cup of Chopped Scallions

Directions:

  • In a mixing bowl, combine all ingredients but for the beef.
  • Stir until fully combined
  • Place your beef in a crockpot, then pour sauce over the beef.
  • Cover and cook on low for at least four to six hours, until beef is fork tender and the sauce has thickened.
  • Set temperature of crockpot to warm until ready to serve.

Bibimbap Bowl

Ingredients:

  • 4 Heads of Baby Bok Choy, sliced from bulb base and rinsed
  • 1 Clove of Garlic, minced
  • 1 Tablespoon of Soy Sauce
  • 1 Tablespoon of Sesame Oil
  • 1 Cucumber, sliced
  • 1/2 Cup of Carrots, sliced into matchsticks
  • 1/2 Cup of Fresh Beansprouts
  • Korean Cured Egg Yolks, one for every two bowls
  • Korean BBQ Beef
  • Crispy Jasmine Rice

Directions:

  1. Prepare your rice according to the recipe above. While it cooks prepare your bok choy.
  2. In a medium sauce pan heat sesame oil over medium heat.
  3. Place bok choy in the pan, and cover with soy sauce. Cook until slightly wilted.
  4. Add in your minced garlic, and cook until garlic is fragrant.
  5. In each bowl, place the desired amount of rice in the bottom of the bowl.
  6. Top with cooked bok choy, Korean bbq beef, carrots, cucumber, and beansprouts.
  7. Grate 1/2 of the Cured Egg Yolk over each bowl.
  8. Serve with desired toppings like gochujang sauce, kimchi, siracha, soy sauce, green onions, sesame seeds etc.

Korean Cured Egg Yolks

Korean Cured Egg Yolks

When it comes to cooking, I am a believer in using every ingredient to the max. In my posts, I have often spoken of the difficulties in cooking for a home of two — especially being a Southerner with a large family who is used to eating large meals. The concepts of a meat and three and eating everything on your plate was instilled in me at a very young age.

Another southern part of me loves to keep a cake on the counter at all times, and my husband’s mother is the same way. With all of the baking I do, I so often have leftover egg yolks and nothing to do with them. For most, we think nothing of tossing the egg yolk into the sink after separating eggs for a mix. To be honest, I have done the same countless times, often without even blinking. Thinking back on it now, it is kind of silly to waste such a delicious fat-filled staple. Egg yolks are so versatile; they’re essentially nature’s mayonnaise. Personally I feel as though a runny egg can be eaten atop of almost any dish, taking a dish from normal to out of this world. So why would we throw away something so delicious?

All of that changes now. After reading up a bit on salt curing, a cooking technique that predates most, I thought why not apply this technique to my egg yolks. If you don’t know what curing is, it is a way to preserve food by applying salt.

Cured egg yolks, often time duck yolks, are popular with traditional Japanese cuisine.

The result of curing the yolk is a bit strange. The finished product is not runny, instead the texture of the yolk is that of a soft gummy. Many people treat the yolk as a soft cheese, grating it over a finished dish. The flavor is like a creamy umami salt bomb.

For my recipe, I wanted to expand on the idea of Asian cuisine, adding Korean chili powder known as Gochugaru. You can find it in any local asian grocery store.

As for the color of the yolks pictured, they are much more orange than those cured in a traditional salt cure. The chili powder adds a vibrant orange tint to the yolks.

Do not be scared of curing something. The process itself is rather foolproof. Simply tightly cover and let sit untouched in the fridge for one week.

Korean Cured Egg Yolks

Cuisine: Asian

Servings: 6

Korean Cured Egg Yolks

Ingredients

  • 6 Egg Yolks
  • 3 Cups of Salt
  • 3 Tablespoons of Korean Chili Powder
  • 1 Tablespoon of Garlic Powder
  • 1 Tablespoon of Sugar

Instructions

  1. In a mixing bowl combine together salt, pepper, garlic, and sugar.
  2. In a sealable container (at least 8x8), pour 2/3 of the mixture into an even layer on the bottom of the container.
  3. Create six indentions in the mixture, large enough to nest an egg yolk.
  4. Gently place each egg yolk into each indention, being careful not to break.
  5. Gently pour, preferable with your fingers, the remaining 1/3 salt mixture over each egg yolk. Be sure each egg yolk is fully covered.
  6. Tightly cover and store in the fridge for one week.
  7. After one week, remove from the fridge.
  8. Gently rinse each yolk with water.
  9. Grate onto anything you want.
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https://epicuropedia.com/2018/07/01/korean-cured-egg-yolks/

Smoked Oyster Linguine Featuring a Sous Vide Egg Yolk

Smoked Oyster Linguine Featuring a Sous Vide Egg Yolk

Oysters in Savannah are as common as gnats in the summer. During the winter, most parties feature some sort of oyster roast, fried oysters, or another oyster dish. Personally, I love oysters almost any way you can cook them, and my love for oysters did not bloom until I moved to Savannah.

Most of the time, a party leaves behind a good many oysters that the hostess has nothing he/she can do with them. Well, that has all changed.

After our most recent party (that, of course, featured oysters), I found my self with a half of a bushel of oysters still alive. The challenge became how to utilize such a large amount of fresh oysters. Again, searching my pantry, I came up with a pasta that is reminiscent of a true carbonara, but a bit more refined.

Be warned, this pasta is extremely decadent and can go a long way. The addition of a sous vide egg yolk really sets it over the edge. I liked using two egg yolks per person.

My recommendation is to start the oysters first. With about 30 minutes left, begin the bacon, then the sous vide egg. Next shuck your oysters. Once finished with the oysters, start the water for the pasta.

Smoked Oysters

Ingredients:

  • 1/2 a Bushel of Fresh Oysters

Directions:

First soak the flavored wood chips you intend on using for at least one hour prior to cooking. When ready, heat your big green egg or smoker to 175 degrees Fahrenheit. Once at the correct temperature and holding, add in a few wood chips. Be careful to watch the temperature of your smoker after adding in the wood chips because when they catch fire, the open flame can raise the temperature quickly, given the low temperature of 175 degrees. Layer your raw oysters in single layer on the grate. Close the lid, and let smoke for 2 hours at 175. If before your two hours is up the smoke slows down, feel free to add more wood.

Once two hours have passed, remove your oysters. Clean the meat from each oyster, remove the adductor muscle, and store the meat in a sealable container.

Sous Vide Egg Yolk

Ingredients:

  • 8 Egg Yolks
  • Olive Oil

Directions:

Preheat your sous vide machine to 145 degrees Fahrenheit. Gently place your egg yolks in a sealable, heat proof container. Slowly pour over enough olive oil to fully submerge the egg yolks. Cover container, and gently place into the warm water. Sous-vide for at least one hour. The eggs yolks can sit in the sous vide for up to an additional hour before over cooking.

Smoked Oyster Linguine

Ingredients:

  • 12 slices of thick cut bacon
  • Smoked Oysters, see above
  • 1 Box of Linguine
  • 3 Cups of Fresh Spinach
  • 6 tablespoons of my Parmesan Parsley Butter (find it here)
  • 1 Lemon
  • 8 Sous Vided Egg Yolks
  • 2 Cups of Grated Parmesan

Directions:

Preheat your oven to 350 degrees Fahrenheit. Line a two sheet pans with foil or parchment paper. Layer your bacon on each pan in a single layer. Bake for about one hour, until the bacon is the color you prefer. Drain on paper towels, then crumble.

While the bacon cooks, prep and cook your egg yolks.

Once you have the egg yolks going, start a large pot of salted and oiled water over medium heat.

Get your oysters cleaned and ready.

Once your pot of water is at a boil, throw in your pasta. It should take about 9 minutes to cook the pasta al dente.

Heat a large sauce pan over medium heat. Throw in your butter and let melt. Then add the spinach. Cook your spinach for 2-3 minutes until wilted. Once wilted, add it the zest of your lemon, plus the fresh juice. Stir in your parmesan, bacon, and oysters.

By this time your pasta should be ready, so drain the noodles and add to the sauce.

Serve the pasta immediately in individual bowls, topping each with 2 egg yolks and a sprinkle of fresh Parmesan.